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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 2827-2835
DOI: https://doi.org/10.20546/ijcmas.2019.802.332


Effect of Lactobacillus sakei as Protective Culture on Extended Storage Life of Chicken Breast Fillets kept under Refrigeration Temperature
Pompi Rani Boro1*, Pragati Hazarika1, Kuleswan Pame2, Kevimese Khate1 and Lhingneihoi Hangsing1
1Department of Livestock Products Technology, College of Veterinary Sciences & Animal Husbandry, Central Agricultural University, Selesih, Aizawl, Mizoram, India
2Department of Livestock Products Technology, Lakhimpur College of Veterinary Sciences, AAU, Joyhing, North Lakhimpur, Assam, India
*Corresponding author
Abstract:

Study was conducted to evaluate the effect of Lactobacillus sakei as protective culture on extended storage of chicken breast fillets kept under refrigeration temperature. Chicken fillets were allotted in to two different treatment groups namely, T1 (as control) and T2 (with Lactobacillus sakei). Total viable count increased significantly in both the samples with the advancement of storage period. Coli titre count was found to be nil in all the samples throughout the storage period up to 12th day. No E. coli organisms could be isolated on 0, 5th, 7th, 9th and 12th day in both the samples. The inoculation of starter cultures (T2) significantly exerted strong inhibitory effect against Salmonella and coagulase positive pathogenic Staphylococci compared to T1. Sensory evaluation with respect to taste, flavour and overall acceptability revealed that the T2 enjoyed better panel ratings. From the above study it can be inferred that Lactobacillus sakei could be use to increase the storage life of chicken fillets and it was a successful attempt, as superior quality in microbiological and sensory parameters was achieved and also ensured a longer shelf life of the further product.


Keywords: Lactobacillus sakei, Microbiological and Sensory parameters
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How to cite this article:

Pompi Rani Boro, Pragati Hazarika, Kuleswan Pame, Kevimese Khate and Lhingneihoi Hangsing. 2019. Effect of Lactobacillus sakei as Protective Culture on Extended Storage Life of Chicken Breast Fillets kept under Refrigeration Temperature.Int.J.Curr.Microbiol.App.Sci. 8(2): 2827-2835. doi: https://doi.org/10.20546/ijcmas.2019.802.332